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These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Sunday, 23 December 2018

Pfeffernüsse Scandinavian Pepper Spice Biscuits - Happy Christmas!


Christmas is a time to pause, reflect, share, appreciate life, our community and loved ones. 
We wish you a truly Happy Christmas.  May we all be a little kinder to each other - small gestures of thoughtfulness can change a person's day.

Unleash the kindness,  feed your Inner Cook -  and Happy Christmas 
with love and good Cheer from Colleen and Mamma Marmalade   ...   and Millie! 

ps. If you fancy a doggy cravat as cute as Millie's  - plus gorgeous artisan products pop into Handmade Uki in the beautiful Northern New South Wales township Uki in Australia - such an enjoyable drive through the Destination Tweed region  - cheers

Pfeffernüsse Biscuits by Feed Your Inner Cook

Pfeffernüsse biscuits are made throughout many European countries, but I like to think of them as Scandinavian!  Fragrant spices, citrus and pepper combine for an aromatic delicious festive treat - and they are perfect for homebaked gifts.  
Your kitchen will smell divine - Enjoy!  Colleen

Preparation   10 minutes and allow 10 minutes to roll dough
Cooking         10 - 15 minutes
Makes             50 - 60 small yummy biscuits

Ingredients
1/2 - 3/4 cup Icing Sugar - sifted with pinch of cinnamon  Do this first and set aside in a bowl

125 gram butter - softened
110 gram (1/2 cup firmly packed) brown sugar - dark if possible
fine zest of 1 large lemon and 1 large orange
I also add a half pinch of Gin Gin & Dry - Lemon Powder to boost the citrus if needed 
90 gram (1/4 cup) good flavoursome honey
1 egg 
40 gram (1/4 cup) Candied Mixed Citrus Peel - I substituted 1/3 for uncrystallised ginger - chop these up very very finely before adding. Don't want big chunks in the small biscuits
350 gram (2 1/3 cups) Plain Flour  - sifted 
1/2 teaspoon Bicarbonate of Soda -  sifted with the following spices
1/2 teaspoon Baking Powder - sifted
2 teaspoons Cinnamon
3/4 teaspoon Ground Black Pepper  (when tasting might want to add a dash more)
3/4 teaspoon ground ginger
1/2 - 3/4 teaspoon  ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground Allspice   Note Allspice is a specific type of spice berry
1/8 teaspoon ground Cardamom
1/4 teaspoon ground Aniseed preferred but  If not available substitute ground Fennel seed
Pinch good quality Salt

Method
Sift the icing sugar into a bowl and set aside for later.
Preheat oven to  155-160◦C  and line 3 biscuit trays

With an electric mixer, cream the butter, sugar and citrus zest.
Gradually beat in the honey then the egg until just combined.
Mix in the chopped candied peel/ginger
Gently Stir through the combined Flour, Bicarb, Baking Powder, spices, pepper and salt until soft dough texture.  Only takes a couple of minutes.
Roll teaspoon sized balls of dough in your hands and place on the trays a few centimetres apart.  They spread about double size.
Bake for approx 10-12 minutes. Turn trays at halftime.
Biscuit tops should start to crack and be just cooked trough, not overbaked.
Remove from oven.
Whilst biscuits are still warm - toss 5 or 6 at a time in the icing sugar and coat generously.
Cool on wire rack.  Dust with a little remaining icing sugar and store in airtight containers.

Millie loves Feed Your Inner Cook
Happy Christmas from Millie and Feed Your Inner Cook Team!
Cheers !   Colleen

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